Arugula and Watermelon Salad

 

Tasty, light and refreshing!

Take a bunch of fresh washed arugula and pile it onto a plate, put up a generous portion of watermelon into fork size chunks and place over arugula, generously sprinkle with feta cheese

Dressing: 1 part red wine vinegar 1 part lemon juice 4 parts oil.

Grilled Arugula Pizza

 

Grilled Pizza is the best! Find your favorite dough for the grill and play around with toppings. This is a whole wheat crust with Arugula, grilled asparagus, fresh Mozzarella and Goat Cheese with a drizzle of some amazingly delicious Butternut Squash Seed Oil

Cinco De Mayo Fest

 

 

We love this meal, it is one of our absolute favorites. The best thing about it is that it doesn’t have to be made the same way every time, though we tend to stick to what we have liked in the past.

For the Black Beans:
-2 cups dried black beans (Frijoles Negros!)
-8 cups water
-1/2 large white onion, diced
-1/2 green pepper, diced
-2 large cloves garlic, chopped
-1 bay leaf
-1 tbsp olive oil
-1 1/2 tsp kosher salt
-black pepper

For the Sofrito:
-2 tbsp vegetable oil
-1 cup chopped onion
-1 cup chopped green pepper
-1 cup chopped red pepper
-pinch of each kosher salt and black pepper
-3 large cloves garlic, chopped

To Finish:
-2 tsp ground cumin
-1 tablespoon dried oregano
-1 tsp kosher salt
-1 tablespoon brown sugar
-4 tsp red wine vinegar
-tabasco sauce
-1/4 cup dry sherry

Sort through the beans and pull out any little stones or shriveled beans. Rinse the good beans and toss them in a large saucepan. Add 2 cups water, the onions, peppers, garlic, bay leaf, olive oil, salt and pepper. Turn the heat up to high and bring to boil. Cover the pan, cracking the lid a bit, and turn heat down to low. Simmer for 2 to 2 1/2 hours, adding the remaining water, 1 cup at a time, as it is absorbed by the beans. When they’re done, the beans will give off a black “gravy.”

Grab a small saucepan for the sofrito (a Cuban base for many sauces, usually made up of various chopped vegetables fried in oil), and place it over medium heat. Add the oil and toss in the onions and peppers. Season them with a pinch of salt and pepper. Once they’re soft, add the garlic and cook another minute.

Add the sofrito with the cooked beans. Pull out the bay leaf and finish the dish by stirring in the cumin, oregano, salt, brown sugar, vinegar, tobasco, and sherry. Simmer until thick and fragrant.

 

The Corn and Pineapple Salsa: An awesome pair with anything spicy, this cool sweet crispy side is uber easy

Cut up pineapple in the can rings so they are bite size put in a bowl
Empty corn from a can into that same bowl
Cut up one red bell pepper so that they are the same size as the pinapple put into that bowl
cut up fresh cilantro leaves (about a cup) put into the bowl

Mix together and enjoy

Tomatoe Chicken:

Take one whole raosted chicken and shred it up (discard skin and bones) mix with a large can of stewed tomatoes and a regular can of diced tomatoes, add spiced (cumin salt pepper chilli powder brown sugar etc) and fresh chopped up Jalapenos to taste. Mix togethein a dutch oven, and put in oven at 350 for at least an hour so that the flavors can combine

Cilantro lime rice:

Cook up some white or brown rice, take the left over cilantro from that bunch you bought to make the corn and pineapple salsa chop up the rest of the leaves and set aside. With citrus juicer juice 2 limes onto the rice mix throughout and add cilantro, sprinkle some salt and pepper and you are set.

Kevin and Sarah’s Asparagus Souffle’s

So we tried making something new with three favorite ingredients, Eggs, Goat Cheese and Asparagus. What came out was interested light and pillowy but also not our cup of tea. Would we do it again? Perhaps for a brunch or something light for summer, but I would say all in all souffle’s aren’t our go to item. In fact if I could post a quiche for every post I would, because that is our go to item.

6 servings

Active Time: 30 minutes

Total Time: 50 minutes

Nutrition Profile

Ingredients

• 1 bunch asparagus (about 1 pound), trimmed
• 1 1/2 cups nonfat milk
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon coarse salt, divided
• 1/4 teaspoon freshly ground pepper
• Pinch of ground nutmeg
• 4 large egg yolks, at room temperature (see Tips)
• 1 1/2 teaspoons truffle oil (optional; see Tips)
• 8 large egg whites, at room temperature
• 1 cup crumbled or diced aged goat cheese (see Note) or Manchego cheese

Preparation

1. Fill a large skillet with 1 inch of hot water and bring to a boil. Add asparagus. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Blot the asparagus dry with a clean kitchen towel, then cut into 1/2-inch slices.
2. Position rack on lowest level of oven; preheat to 375°F. Coat six 10-ounce ramekins with nonstick cooking spray. Place ramekins on a large rimmed baking sheet.
3. Heat milk in a small saucepan over medium heat until hot. Melt butter in a medium saucepan over medium-low heat. Whisk in flour and cook, whisking often, for 2 minutes. Turn off heat and slowly whisk in hot milk. Return the heat to medium-low and continue whisking until the mixture is thickened, 3 to 4 minutes. Whisk in 1/4 teaspoon salt, pepper and nutmeg. Remove from the heat and whisk in 4 egg yolks, one at a time, and truffle oil, if using. Transfer the mixture to a large bowl and stir in the asparagus and cheese.
4. Place 8 egg whites in a large bowl. Beat with an electric mixer, slowly increasing the speed, until they begin to foam. Add the remaining 1/4 teaspoon salt and continue to beat until the whites hold their shape; do not overbeat. (You’ll know they are ready when you lift the beaters out and the peak doesn’t flop over.)
5. Using a rubber spatula, gently stir one-third of the whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites just until blended. Divide the soufflé mixture among the prepared ramekins, filling them almost to the top. (Discard any leftover mixture or prepare another ramekin for another soufflé.)
6. Bake the soufflés on the bottom rack until puffy and golden and an instant-read thermometer inserted into the center registers 145°F, 20 to 25 minutes. Do not overcook—the centers will look soft.

Tips & Notes

• Make Ahead Tip: Equipment: six 10-ounce ramekins

• Tips: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
• Look for truffle oil in small bottles near other oils in well-stocked supermarkets or gourmet food shops.
• Ingredient Note: Goat cheese, also know as chèvre (French for “goat”), is earthy-tasting and slightly tart. Aged goat cheese has a nutty, sharp flavor and is drier and firmer than fresh goat cheese. Look for it in a well-stocked cheese section at large supermarkets and specialty cheese shops. We don’t recommend using fresh, creamy goat cheese as a substitute—Manchego cheese is a better choice.

Meghann and Tom’s Asparagus Ravioli

Asparagus Ravioli

 

Ingredients:

 

1 lb. asparagus spears

2 cloves garlic (minced)

Handful of pine nuts (toasted)

Freshly ground sea salt and pepper

1 T. Olive Oil

¾ c. ricotta cheese

package of wonton wrappers (we found in the open coolers of the produce section)

unsalted butter

fresh sage leaves (chopped)

fresh parmesan

 

 

 

Chop the asparagus into chunks and boil for a few minutes.  Toss them in an ice bath to cool them.  Add asparagus, pine nuts, garlic, olive oil, salt and pepper to food processor and chop coarsely.  In a bowl, gently fold ricotta into asparagus mixture.  Lay wonton wrappers on flat surface.  Spoon a small amount of the mixture into the center of a wrapper.  Dip your finger into water and wet the edges of the wrapper.  Lay a second wrapper on top, and press the edges with your finger to seal.  Gently press the tines of a fork around the edges of the ravioli.  As you finish ravioli, place them in a single layer on a flat surface.  Add to gently boiling water in batches and cook for a few minutes each, until the wontons have become somewhat translucent.  Gently lift out and lay on flat surface.  Meanwhile, brown butter in a pan and add salt, pepper, and sage leaves to taste.  Cover ravioli with butter sauce and serve with fresh bread and wine!  Top with fresh parmesan if desired.

Lisa’s “It’s Cold outside Brussels Sprouts”

 

I made this the other night during our most recent snow storm. I grabbed some stuff I had in the fridge
and went from there. It turned out pretty well, I would make it again. It definitely warmed the bones!

It’s cold outside brussel sprouts

Ingredients:

*1 lb fresh brussel sprouts
*1 cup Roux
(melt 1 Tbsp. butter, add 1 Tbsp. flour, mix until butter is soaked up and flour is a rich brown,
add 1 cup milk and stir cooking until thick, add salt and pepper to taste)
*5 thin slices Prosciutto (cut into small pieces)
*6 small balls of fresh mozzarella
*1/4 cup shredded parmesan

Clean and cut the sprouts in half, steam until they begin to soften. Meanwhile prepare the roux and
grease two single portion baking dishes. Assemble the ingredients by layering some sprouts, roux,
prosciutto, and parm. Repeat layering until ingredients are gone then top with the mozzarella. Cook
uncovered in a 350º until the cheese is melted and golden brown (about 30 min).

This makes two individual portions.

Note: I am not one who measures so these are approximate, adjust to taste.

Dan and Annie’s Brussles Sprouts with Bacon and Fig

Ingredients:

2 tablespoons olive oil
4 to 8 ounces bacon, chopped
1 pound Brussels sprouts, stems trimmed
1 cup dried figs, stemmed and quartered
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar, or more to taste.

Directions:

1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.

2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this manually.)

3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.

Sarah’s Brussels Sprouts Leek Quiche

 

This was my first quiche, and I have to say very easy and very enjoyable. Will be making again for certain! The measurements aren’t precise, but with quiches I don’t believe you have to be, I may be wrong, but it seemed to me as long as you have the egg part right you can throw in whatever you may like.

Ingredients:

6 eggs, some milk, handful of Brussels Sprouts, two small leeks, goat cheese, sharp cheddar cheese, salt and the pepper, oh and some garlic.

 

Steps: Was and quarter your brussels sprouts, and cut the leeks (white part only) into think discs. Heat some butter up in a pan and toss a couple of freshly chopped cloves of garlic in there. Add the brussels sprouts and the leeks and get them nice and happy.

In the mean time crack those 6 eggs and whisk em with a bit of milk. Grate some sharp cheddar cheese in there, i did about a cup. and then I took about 4 ounces of goat cheese that was rolled in Herbs De Provence and crumbled that in too. Get a lovely frozen pie crust if you are crust challenged like myself ( I got the most delicioso one at Kevin’s store, an organic whole wheat one that turned out to be way good) Put your sauteed ingredients in the shell, then your egg mixture.. Put into a preheated 350 degree oven and bake for about 20 minutes or until the top is golden brown….

 

nummers. Only thing I would change is add bacon next time!

Sarah’s Pumpkin Apple Sauce Bread

 

Fall is quickly turning here in Central NY. Snow fell the other day, kicking me in the pants to use up the last two pumpkins that have been staring me down on our kitchen counter. After making two giant batches of apple sauce, I decided to incorpate the pumpking and the apples together. The bread came out dense, but tasty. I think that if a can was used instead of the steamed pumpkin it would have been less dense, but who is to know?

I also didn’t use oil in the recipe, just apple sauce. Oh and I didn’t use apples, just apple sauce. So no oil, and equal amount apples sauce to apple. Here we go!

 

 

For topping:
1 cup oats
1/4 cup LOCAL honey
1 tsp ground cinnamon

2 tsp flax seeds
2Tbs unsalted butter, softened

For bread:
2 cups all-purpose flour
3/4 tsp salt
2 tsps baking soda
1 1/2 tsps ground cinnamon
1 tsp freshly grated nutmeg (Been addicted to freshly ground nutmeg)
1/4 tsp ground cloves
1/4 tsp ground allspice
1 (15-oz) can solid-pack pumpkin (I used two small pie pumpkins steamed gutted and mushed)
3/4 cup vegetable oil ( Did not use oil)
2 1/4 cups sugar (nope not this much sugar either… only 1 cup. apple sauce though unsweetened itself is sweet enough on its own thank you very much,)
4 large eggs, lightly beaten
2 Granny smith apples, peeled, cored, and chopped (2 cups) (2 cups of chunky apple sauce)

MAKE THE TOPPING: Blend together oats, sugar, cinnamon, and flax  in a small bowl with your fingertips until mixture resembles coarse meal. Melt butter and mix into to the ret of ingredients till all is wet.

MAKE THE BREAD: Put a rack in the middle of oven and preheat oven to 350F. Butter two 9 X 5 inch loaf pans.

Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl.

Whisk together pumpkin…

…oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples

Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes.

Cool loves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.

Note: Get ready for a wickedly amazing smell in the home!

Kevin and Sarah’s Pumpkin Lune

 

 

Lune is a fancy name I think for ravioli, don’t quote us on that but when we looked it up on Wikipedia there was no mention of pasta… but it sounds nice so we will go with it.

We revised this a bit, used sage in the stuffing rather than on top do to a lack o fresh whole sage leaves. We also toasted up some walnuts and added them along with some cranberries on top.

Sarah personally didn’t dig this recipe, the pumpkin tasted very bland, and she thinks that next time she will use squash. Kevin did however like this recipe, much to his hands and arms demise. After hand rolling out all of that pasta dough the Finerghty’s are now convinced that buying a pasta roller would be in our best interest.

Oh and one final word, we did not do the cookies, just didn’t seem to jive with what we felt like cooking at the time. We did include the recipe for them though, as we are sure that they are amazing!

• 1 small pumpkin, or butternut or acorn squash (about 1 pound)
• 2 tablespoons extra-virgin olive oil
• 1/2 cup grated Parmigiano-Reggiano, plus more for serving
• 1/2 teaspoon freshly grated nutmeg
• 2 tablespoons balsamic vinegar
• Kosher salt and freshly ground black pepper
• 1/2 recipe Basic Pasta Dough, recipe follows
• 8 tablespoons (1 stick) unsalted butter
• 8 fresh sage leaves
• 1 large amaretti cookie, recipe follows

Directions

Preheat the oven to 350 degrees F.

 

Cut the pumpkin in half, remove the seeds, drizzle with olive oil, and place on a baking sheet. Roast for 25 to 35 minutes or until the squash is very soft. Remove from the oven, let cool, then scoop out the flesh from the skin.

 

In a large bowl, combine the cooled pumpkin, cheese, nutmeg, balsamic vinegar, and salt and pepper. Stir well to combine.

 

Roll out the pasta dough to the thinnest setting on a pasta machine. Using a biscuit cutter or water glass, cut out 2-inch circles. Pipe or carefully spoon a scant teaspoon of filling onto the center of half of the rounds and cover the filling with the second pasta round. Press the edges together firmly to seal.

 

Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Drop the lune in the boiling water and cook for 2 minutes. While the pasta cooks, melt the butter in a 12 to 14-inch saute pan until it foams and subsides. Add 2 to 4 tablespoons of the pasta cooking water to the butter and whisk to emulsify. Drain the pasta and add it to the butter. Add the sage leaves and toss gently for 1 minute over medium heat to coat the pasta with sauce. Divide the lune among 4 warmed plates, grate the Parmigiano-Reggiano and amaretti over each plate, and serve immediately.

Basic Pasta Dough:

• 3 1/2 to 4 cups all-purpose flour
• 5 extra-large eggs
• 1/2 teaspoon extra-virgin olive oil

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

 

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

 

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.

Amaretti:

• 1 1/4 cups whole blanched almonds
• 1 1/2 teaspoons cornstarch
• 1/2 cup confectioners’ sugar
• 2 egg whites
• Pinch kosher salt
• 1/3 cup plus 2 tablespoons granulated sugar
• 1/2 teaspoon almond extract
• 1 tablespoon amaretto
• 1/2 cup turbinado sugar, for sprinkling

Preheat the oven to 300 degrees F.

 

Place the almonds, cornstarch, and confectioners’ sugar in the bowl of a food processor and pulse until the almonds are very finely chopped. Place the egg whites in the bowl of an electric mixer and add the salt. Using the whip attachment on medium speed, beat the whites until foamy and light. Gradually add the granulated sugar in a steady stream, continuing to beat until the egg whites are somewhat stiff and glossy. Beat in the almond extract and amaretto.

 

Pipe or drop about 2 tablespoons batter (how much) onto an ungreased cookie sheet about 2 inches apart. Sprinkle a little turbinado sugar on top of each cookie. Bake for 15 minutes or until the cookies have begun to turn pale golden and are just beginning to crack slightly. Lower the oven temperature to 200 degrees F, and leave the oven door ajar to release some of the heat. Leave the cookies in the oven for at least 25 to 30 minutes, or until they are completely dry and crisp in the center. Allow the cookies to cool briefly on the baking sheets, then transfer them to a rack to cool completely. Store in an airtight container.

 

Yield: about 30 cookies